Maple Pecan Almond Raisin Pancakes Recipe

Name: Maple Pecan Almond Raisin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup whole wheat flour; ½ cup almond flour (Use roasted almond and blend well to make almond flour); 1 teaspoon baking powder; ½ teaspoon baking soda; 1 pinch salt; 1 egg; 3 teaspoons maple syrup; ¾ cup buttermilk (mix 3/4 cup of milk and 1 teaspoon of lemon juice and let sit a few minutes to make buttermilk); 1 tablespoon canola oil; 1 teaspoon vanilla extract; ¼ cup chopped pecans; ⅓ cup dried raisins; butter (for cooking) or oil, as needed (for cooking)

Servings: persons

½ cup whole wheat flour
½ cup almond flour (Use roasted almond and blend well to make almond flour)
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 egg
3 teaspoons maple syrup
¾ cup buttermilk (mix 3/4 cup of milk and 1 teaspoon of lemon juice and let sit a few minutes to make buttermilk)
1 tablespoon canola oil
1 teaspoon vanilla extract
¼ cup chopped pecans
⅓ cup dried raisins
butter (for cooking) or oil, as needed (for cooking)

1
1.
2
Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.
3
2.
4
In a medium bowl, whisk one egg.
5
Whisk in the maple syrup, buttermilk, canola oil and vanilla.
6
Quickly whisk in the flour mix.
7
Fold in the pecans and the raisins.
8
Do not overwork the batter.
9
Let sit for about 10 minutes until batter firms.
10
3.
11
Heat griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
12
Brush with butter or oil.
13
Measure one half cup of batter and pour into hot pan and let cook until bubbles appear.
14
Flip pancake and cook until brown.
15
Serve stack of pancakes with pecans, raspberries and a drizzle of maple syrup.
16
Makes five pancakes.
17
Delicious!

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup whole wheat flour, ½ cup almond flour (Use roasted almond and blend well to make almond flour), 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Maple Pecan Almond Raisin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Pecan Almond Raisin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions